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Add a photoServings: 10
Ingredients
- 1 (1 pound) can creamed corn
- 1 (1 pound) can kernel corn, liquid removed
- 2 large eggs, slightly beaten
- 1 c. lowfat sour cream
- 1/2 c. melted butter
- 3/4 c. shredded Swiss, reserve about 1/2 for topping
- 3/4 c. shredded cheddar, reserve about 1/2 for topping
- 1 (8 1/2 ounce) pkg. Jiffy corn muffin mix
- Bread crumbs (optional)
Directions
- Put together all ingredients, reserving cheese (1 cup combination) for topping. Pour into greased casserole. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 45 to 60 min till nicely browned. Test center for firmness. Center should be springy but not cake like.This recipe can be used in various sizes of baking dishes (i.e. two quiche pans can be used) but allow for adjustment in baking times.
- Everyone of all ages loves this recipe. It can be cooked ahead, allowing for reheating time, to be warmed up for buffets, etc. Do not count on any leftover.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 10 servings | |
| Calories 282 | |
| Calories from Fat 196 | 70% |
| Total Fat 22.24g | 28% |
| Saturated Fat 12.69g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 357mg | 15% |
| Potassium 94mg | 3% |
| Total Carbs 13.12g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.04g | 1% |
| Protein 7.89g | 13% |
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